Skip to main content

Shop

RaviFruit Frozen Puree 1kg – Coconut

$29.00 AUD

RaviFruit Frozen Puree 1kg – Coconut

$29.00 AUD

In stock

Not available for delivery.  In store purchase only.

RaviFruit is made up of 90% fruit pulp and 10% sugar using a natural recipe without any added flavour, colour or preservatives. Fruit is harvested when fully ripe, according to strict criteria, ensuring all Ravifruit is of consistent high quality and flavour. 


Ravifruit Coconut has an intense coconut flovour with a luscious, rich creamy mouthfeel, finished with a hint of caramelisation.

Related Classes

Exotic Vanilla Flower Plated Dessert

Guest chef, Guillaume Lopvet, creates a delicate flower plated dessert. Vanilla and white chocolate Chantilly wrapped in a mango jelly, piped exotic caramel and finished with a vanilla powder-coated chocolate disc, gold leaf and marigold petals.

Class tags: coconut, egg free, egg-free, passionfruit, piping

Guillaume Lopvet

10/01/2022

Intermediate

25 mins

Yeild 6

2 hours

Saint Tropez

A tropical treat! This refreshing entremet contains a cinnamon shortbread base, coconut fudge, sauteed pineapple jelly, whipped pineapple and coconut cream, and topped with a gold chocolate garnish.

Kirsten Tibballs

17/08/2021

Beginner

27 mins

Yeild 1

2 hours 30 mins

Blush Tart

A fresh and fruity tart bound to make you blush! Comprised of a shortbread base, strawberry marshmallow, vanilla cake, coconut and lime mousse, finished with a velvet spray and glossy pink glaze and garnished with candied lime zest.

Kirsten Tibballs

31/05/2021

Advanced

42 mins

Yeild 2

2 hours 30 mins

Tim Clark’s Passionfruit & Macadamia Macarons

Tim Clark creates a perfectly balanced, two-toned macaron filled with a passionfruit, coconut and macadamia ganache as well as a chocolate and coconut ganache. – Gluten free.

Tim Clark

26/04/2021

Intermediate

42 mins

Yeild 65

1 hour

Piña colada by Melissa Coppel

Master Melissa Coppel’s cocoa butter techniques combined with the classic flavours of pineapple and coconut in this stunning chocolate bon bon.

Melissa Coppel

01/07/2020

Advanced

21 mins

Yeild 80

3 hours

Egg-Free Coconut Ice Cream

A refreshing egg-free coconut ice cream perfect on it’s own or as an addition to any dessert.

Kirsten Tibballs

26/05/2020

Beginner

6 mins

Yeild NA

20 mins

Cherry Choc-Coconut Dessert

A modern plated dessert with different applications of cherry, refreshing coconut ice cream, chocolate crumble, chocolate brownie and mousse.

Kirsten Tibballs

27/08/2019

Intermediate

33 mins

Yeild 10

3 hours

Mouchete

These moulded chocolates have a tangy lemon ganache, pairing well with the sweetness of the caramel and the milk chocolate.

 

Note* Tiem To Prepare Takes 70mins Plus 24 hours to produce.

Kirsten Tibballs

10/02/2017

Intermediate

25 mins

Yeild 90

1 hour 10 mins

Vegan Macaron

Did you know you can create delicious vegan macarons using aquafaba? Try this recipe and impress your friends and family when they can’t tell the difference!

Kirsten Tibballs

31/12/2018

Intermediate

17 mins

Yeild 44

1 hour 30 mins

Johan Martin’s ‘Soleil Levant’

Recreate this exotic, fruity entrmet by internationally acclaimed pastry chef, Johan Martin. Layers of coconut dacquoise, mango, banana and passionfruit cremeux, coconut cream and a shiny yellow mirror glaze.

Johan Martin

05/10/2016

Intermediate

22 mins

Yeild 3 x 14cm desserts

45 mins

Style Rebellion Truffle

Create stunning, eye-catching results with Kirsten Tibballs’ signature ‘style rebellion’ technique of dipping lollipops into coloured chocolate. A white chocolate truffle shell filled with coconut and passionfruit ganache, a hint of coconut liquor and salted caramel crispearls. – Egg free.

Kirsten Tibballs

01/09/2015

Intermediate

19 mins

Yeild 110

55 mins

Lamington

An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.

Kirsten Tibballs

04/12/2014

Intermediate

41 mins

Yeild 40

2 hours

Bora Bora

Create this sublime laminated ganache with a layer of dark ganache topped with white chocolate and coconut ganache enrobed in milk couverture. Finished with a custom made cocoa butter decor.

*Time to Prepare: 50 minutes (takes 24 hours to produce)

Kirsten Tibballs

23/12/2016

Intermediate

30 mins

Yeild 108

50 mins

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.

Performance

We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.

Functional

From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.

Targeting

We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies